Since ending the GAPS diet in January I have been loving eating sweet potato again! I have to say throughout last year I wasn’t really bothered about not eating bread, rice or pasta but I really missed sweet potatoes!

Plus we are slowly springing into spring and my soups will soon be replaced with more salady type things ( I hate salads in winter !) so I had to share this delicious recipe with your. It super simple and therefore super easy!

I often snack on soups or have massive bowls full for quick dinners. (Read why I love soup here)

Sweet potato are also great sources of magnesium (80% of us are magnesium deficient  – but more on that in another post!), iron, vitamin c, and vitamin B6 – winner! Plus they are filled with carbohydrate so will help give you energy in a natural non grain way! Winner!

Sweet Potato & Leek Soup

Kezia Hall

Fight the cold with this easy immunity boosting soup!

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Servings 8

Ingredients

  

• 1.25 kg Sweet Potatos
• 3 Leeks
• 2 Onions
• 3 Garlic Cloves
• 1.7 ml Water
• 1 tbsp Salt
• 65 g Organic Butter

Instructions

 

• Put everything except the butter in a large pan or in a slow cooker. Allow it to come to boil and then simmer until soft ( roughly 30 mins).
• If using slow cooker put on medium for 4-6 hours or longer.
• Then blend and add the butter (or coconut cream if want it dairy free) until smooth. Add more water if its too thick for your liking.
• Serve with chopped raw carrot 'croutons'.

Notes

To save time when using a slow cooker don't bother to chop any of the veg, just half the potatoes and place in pot with water.
Feel free to add spice, more coconut or other veg to this soup!